You’ll love the sweet and salty flavors in each bite of homemade Nutella chocolate chip cookies. With chewy edges, soft centers, sea salt, and a Nutella swirl, these cookies are simply irresistible. No cookie dough chilling required!
A new favorite cookie recipe for you today! From the chewy edges to the soft centers to all the chocolate, it’s like magic swirled inside a chocolate chip cookie.
Why You’ll Love These Nutella Chocolate Chip Cookies
These cookies have it all going on. I know you’ll love making these and here’s why:
- A lot sweet and a little saltyโjust like Nutella brownies
- Chewy edges and soft centers
- Everything we love about chocolate chip cookies plus Nutella!
- Easy to make and ready in just 45 minutes
- Beautiful Nutella swirls inside each cookie
- Sprinkled with sea salt on top
- No cookie dough chilling
Behind the Recipe
My Nutella chocolate chip cookie recipe is incredibly simple and packed with so much delicious flavor. I took everything I love about my soft chocolate chip cookies and my butter pecan cookies, and mixed and matched until I was more than happy with the outcome. Your cookie jar won’t stay full for long (who can resist?)!
Ingredients in Nutella Chocolate Chip Cookies
- Butter: Use room temperature butter. You can use this trick to soften butter quickly or set the butter out 1-2 hours before you begin.
- Sugars: We use a mix of brown and granulated sugar in these cookies. Brown sugar yields soft cookies and white sugar helps the cookies spread. For chewier and more flavorful cookies, use more brown sugar than white sugar.
- Eggs: Use 1 whole egg, plus 1 extra egg yolk. 1 egg provides structure and richness, while 1 extra egg yolk promises a super chewy cookie. I learned this when making my chewy chocolate chip cookies.
- Salt & Vanilla Extract: Both add flavor. Try using homemade vanilla extract.
- Nutella: 1/4 cup of Nutella replaces 1/4 cup of butter in this cookie dough, and another 1/4 cup is swirled throughout. Can’t have Nutella cookies without Nutella! If you have any extra, try these Nutella swirl cheesecake bars or Nutella crinkle cookies next.
- Flour: Sturdy all-purpose flour serves as the base of these cookies.
- Baking Soda: Baking soda helps the cookies rise.
- Cornstarch: Cornstarch is a thickening ingredient and the secret weapon in this cookie recipe. 1 teaspoon gives the cookies extra lift and keeps them extra soft. You canโt taste it! I use a touch of cornstarch in these Biscoff chocolate chip cookies, too.
- Chocolate Chips: Use 1 and 1/4 cups of chocolate chips in this cookie recipe.
- Sea Salt: With all of this chocolate, I like to add a little sea salt to each baked cookie. The cookies are definitely on the sweet side, so the sea salt balances out the flavor. You can definitely leave the sea salt off the cookies if salty/sweet isn’t your style.
Nutella note: The trick to the Nutella you will use in this cookie recipe is to stir it vigorously before using. Like natural peanut butters, Nutella’s oils typically rise to the top of the jar as it sits. This oil poses a huge problem to cookies…over-spreading! To fight this, make sure the Nutella is stirred so you get that very, very thick Nutella at the bottom of the jar. I recommend doing this with my caramel-stuffed Nutella cookies, too.
How to Make Nutella Chocolate Chip Cookies
- Cream the butter and sugars together. This process aerates the butter, which promises soft cookies. Then add the egg, egg yolk, and vanilla extract.
- Add 1/4 cup of Nutella. (Save the remaining 1/4 cup for later.)
- Whisk the dry ingredients together.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Beat in chocolate chips.
- Add remaining Nutella. After the cookie dough is mixed together, add the rest of the Nutella. Beat it in for only a few seconds so that it is streaking through the doughโnot necessarily worked into the dough. You’ll notice the dough will be a little crumblyโthat’s okay.
- Roll dough into balls. About 1 Tablespoon of dough per cookie.
- Bake. These cookies take about 1o minutes or until edges are slightly golden brown. The baked cookies will look extremely soft in the centers when you remove them from the oven.
- Add extra chocolate chips and a sprinkle of sea salt. This is optional, but as soon as the cookies come out of the oven, sprinkle with sea salt and press a few chocolate chips on top. Theyโll melt right down into the cookie, making them extra pretty. And melted chocolate is never a bad thing!
More No Chilling Cookie Recipes
You don’t have to chill the cookie dough for any of these recipes, either.
- Giant Chocolate Chip Cookies & Crispy Chocolate Chip Cookies
- Snickerdoodles
- Chocolate Chip Cookie Bars & M&M Cookie Bars
- Peanut Butter Cup Surprise Monster Cookies
- Shortbread Cookies
- Chocolate Chip Cookie Bark
Nutella Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 30 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Chewy edges, soft centers, a little sea salt, and ALL the Nutella in every single chocolate chip bite!
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (148g) Nutella, divided*
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
- 1 and 1/4 teaspoons baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 and 1/4 cups (225g) semi-sweet chocolate chips, divided
- sea salt, to taste
Instructions
- Preheat oven to 350ยฐF (177ยฐC). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in 1/4 cup (74g) of Nutella until combined.
- Whisk theย flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Add 1 cup (180g) ofย chocolate chips andย mix on low for about 5-10 seconds until evenly disbursed. Turn the mixer off and add the remaining Nutella. Beat for 5-10 secondsย so the Nutella streaks through the cookie dough and is not fully mixed. Dough will be a little crumbly, that is OK. Dough will be extremely crumbly if the remaining Nutella was mixed in too much.
- Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The warmth of your hands will help them come together. Arrange 3 inches apart on prepared baking sheets.
- Bake the cookies for 10 minutes or until slightly golden brown around the edges. My oven has hot spots and yours may tooโbe sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven.
- Cool for 5 minutes on the baking sheet. During this time, if the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool. As the cookies cool, grab the remaining 1/4 cup of chocolate chips. Gently press a few chocolate chips into the tops of the slightly warm cookies (this is for looks and optional, of course!) and finish each with a sprinkle with sea salt. Transfer cookies to a cooling rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze wellโup to three months. Unbaked cookie dough balls freeze wellโup to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper |ย Electric Mixer (Handheld or Stand) | Cooling Rack
- Nutella: I mention this in the post, but in case you missed it: the trick to the Nutella is to stir it vigorously before using. Like natural peanut butters, Nutella’s oils typically rise to the top of the jar as it sits. This oil poses a huge problem to cookies…over-spreading! To fight this, make sure the Nutella is stirred so you get that very, very thick Nutella at the bottom of the jar.
- Adapted from Chocolate Chip Cookies and Butter Pecan Cookies
Reader Comments and Reviews
My granddaughters said these are the best cookies I ever made. They realy are delicious thankyou Sally I always look for your recipes first
Fabulous recipe! Easy to make, they freeze well and the kids went absolutely crazy for them (and one of them isn’t even a Nutella fan!) Thank you Sally! Your recipes never disappoint!
Made exactly as recipe given but used Walmart brand hazelnut cookie spread with cocoa. Did not have to stir it and cookies came out perfect.
I used my 1 T cookie scoop slightly rounded and got 48 cookies.
Ok to use potato starch instead of corn starch for the chocolate chip cookie recipe?
I would like to add Skor chips to the chocolate chips.
Hi Lou, if you do not have cornstarch, you can omit it. The cookies will still be plenty soft and chewy.
These cookies are fabulous and easy to make. I love them โas isโ from the recipe but couldnโt resist adding a few extra ingredients I had laying around one day- dark chocolate chips, caramel chips, and walnuts. Quite frankly the best cookies I have ever had. My family gathers around like vultures when they come out of the oven.
I made these over the holidays for family members who are quite venerable cooks & bakers themselves, along with three teenage boys. I omitted about half the sugar, keeping the Nutella intact. They were a unanimous success; a few people described them as a brownie/cookie hybrid. I always make sure to give credit where itโs due, and to sing Sallyโs praises!
I have been making this phenomenal recipe for ~9 years. It’s delicious beyond words. It has become my secret weapon, my way into the hearts of men and their families alike. I’ve made so many variants– my current favorite involves browning the butter. I’ve probably made these more than 400 times over the years, and I’ve yet to even begin to tire of them. Thank you so much, so deeply. You have no idea how much joy this recipe has put out into the world.
Well damn! So much better than just another chocolate chip cookie! I toasted about half a cup of hazelnuts, broke them into largish pieces, and mixed them in with the chocolate chips to add a little crunch to my chew and to emphasize the hazelnut flavor in the Nutella. A perfectly delightful cookie I’ll make again and again. Thanks for yet another winner, Sally!
While this cookie is indisputably delicious, I ran into frustrations galore attempting your Nutella stirring trick. Those weirdly dimpled plastic bottles are a stupid, stupid, stupid design, not just if you’re trying to stir the stuff, but even for getting all of it out of the bottle. If you have a trick for easily decanting the Nutella from one of those dumb containers into a sensible, straight-sided glass jar or something, I would surely love to know it. Thanks!
Iโm looking to make these as cookie bars to cut rather than individual cookies. Any suggestions on recipe adaptations? Or do you have a similar recipe that youโd recommend?
Hi Dana, This cookie dough should fit nicely into a 9ร9 baking pan. We are unsure of the bake time.
Will a 9″ springform pan work?
Would love to know if you were successful in making these into bars
This recipe is amazing! Next time I might add chopped hazelnuts too. Weโre a nutty family! Thank you!!!!